Lambes' Salt Cod Fish Cakes
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This is my recipe for cod fish cakes. These are a must in Bermuda on Good Friday with hot cross buns; along with a paper kite and a bag of marbles.
- Ready In:
- 12hrs 20mins
- 2 lbs salt cod fish
- 5 lbs potatoes (peeled, washed and halved or quartered, depending on size)
- fresh ground pepper, to taste
- parsley, to taste
- thyme, to taste
- garlic powder, to taste
- cumin, to taste
- 5 tablespoons margarine (if using)
- 1 -2 egg
- vegetable oil (for frying)
- To prepare the cod you leave it to soak over night or for atleast 10 hours. Change the water several times.
- (I usually soak it overnight without changing the water and then the next day I boil the cod 2 or 3 times, changing the water inbetween boiling. That way it's less of a bother.).
- The fish should be rid of the majority of the salt by now. (Just remember a little salt left in them adds to the flavor.).
- Add the fish to a large pot as well as the potatoes and add enough fresh water to cover.
- Boil until fish flakes easily and potatoes are done.
- Drain and mash together with the seasonings and some margarine. Adjust the seasoning here before adding the egg to bind. You can add another egg if it's still a bit dry.
- Make sure it's well blended and use some flour to help you form it into 2 1/2 inch patties. You can season the flour if you want.
- In a large frying pan, heat enough oil to cover the bottom of the pan, and fry cakes over a medium-high heat. Fry as many as you can in the pan without letting them touch.
- When golden brown, remove and drain on paper towels.
- Repeat process until all the mixture is used up. You can also keep them warm in the oven if you want, but mine are usually gone by then! :-).
- To eat it Bermudian style; put your cod fish cake on a hotcross bun and add some mayo and ketchup(and a slice of kraft cheese for some people). Oh yeah!
- (Please note that the yield is just an estimate).
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